It’s 6pm and you need dinner fast. If you’re craving something bright and comforting, these Lemon Butter Chicken Cutlets are the answer. This is one of those recipes you’ll make on repeat.
This dish delivers juicy chicken and a silky sauce in no time. It feels fancy but takes very little effort. You can have a restaurant-quality meal on the table tonight.
Why You’ll Make This Again
You will love this recipe because it is incredibly reliable. It fits perfectly into a busy spring schedule. Fresh flavors make it feel light and vibrant. This meal is ready in 30 minutes total.
The thin cutlets cook quickly and stay tender. Even picky eaters usually love the simple, buttery flavor. It is a family-friendly staple for any night of the week. You probably have most ingredients in your pantry already.
How This Comes Together
This dish comes together in one single skillet. You will dredge the chicken and sear it until golden brown. The pan sauce builds right in those flavorful browned bits. It is a foolproof method for any home cook. You don’t need any special equipment or skills.
What You’ll Need
Gather these simple ingredients to get started. Fresh lemon makes all the difference here.
- 2 large boneless skinless chicken breasts, halved and pounded thin
- 0.5 cup all-purpose flour
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 0.5 cup chicken stock
- 2 tablespoons fresh lemon juice
- 1 lemon, thinly sliced into rounds
- 2 tablespoons fresh flat-leaf parsley, chopped
Step-By-Step Directions
- Season both sides of the chicken cutlets with salt and black pepper.
- Place flour in a shallow dish and dredge each cutlet, shaking off the excess.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
- Working in batches, sear the cutlets for 3 to 4 minutes per side until golden.
- Transfer the cooked chicken to a plate and tent with foil to keep warm.
- Reduce heat to medium and sauté the minced garlic for 1 minute until fragrant.
- Deglaze the pan with chicken stock and lemon juice, scraping up the browned bits.
- Simmer the liquid for 3 to 5 minutes until reduced by half.
- Whisk in the remaining 3 tablespoons of butter until a smooth sauce forms.
- Add the lemon slices to the sauce and return the chicken to the skillet.
- Spoon the sauce over the cutlets, garnish with parsley, and serve immediately.
How To Serve It
Serve these cutlets over a bed of buttery pasta or rice. The bright lemon sauce is perfect for soaking into grains. You can also pair it with roasted asparagus for a light meal. It looks beautiful enough for casual hosting with friends. Always serve it hot for the best sauce consistency.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, use a skillet over low heat. Add a splash of broth to keep the chicken moist. Avoid the microwave to keep the breading from getting soggy. This recipe does not freeze well once the sauce is added.
Make It Even Better (Pro Tips)
- Don’t skip pounding the chicken to an even thickness for even cooking.
- Use a heavy skillet to get the best golden crust on the meat.
- Always use fresh lemon juice instead of the bottled kind for flavor.
- Prep all your ingredients before you start the heat.
- Avoid crowding the pan so the chicken sears instead of steams.
- Whisk the cold butter into the sauce slowly for a perfect emulsion.
- Add a pinch of red pepper flakes if you want a tiny kick.
Easy Ways To Change It Up
- Add two tablespoons of capers for a classic salty piccata twist.
- Use gluten-free all-purpose flour to make this dish gluten-friendly.
- Swap the parsley for fresh thyme for a deeper herbal flavor.
- Add a splash of heavy cream for a richer, more indulgent sauce.
Quick Questions
Can I use chicken thighs instead?
Yes, you can use boneless thighs for this recipe. They will need a few extra minutes of cooking time per side. Make sure they reach an internal temperature of 165°F.
Why is my sauce not thickening?
The sauce thickens as the stock reduces and the butter emulsifies. Make sure you simmer the liquid long enough before adding the butter. Whisking constantly helps the sauce come together perfectly.
I hope you love these Lemon Butter Chicken Cutlets as much as I do. They are truly a lifesaver on those extra busy nights. Enjoy your meal!
— Ethan
Lemon Butter Chicken Cutlets
Ingredients
Method
- Season both sides of the chicken cutlets with salt and black pepper.
- Place flour in a shallow dish and dredge each cutlet, shaking off the excess.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat until the butter foam subsides.
- Working in batches, sear the chicken cutlets for 3 to 4 minutes per side until golden brown and an internal temperature of 165°F (74°C) is reached.
- Transfer the cooked chicken to a plate and tent with foil to keep warm.
- Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 1 minute until fragrant.
- Deglaze the pan with chicken stock and lemon juice, scraping the bottom with a wooden spoon to release any browned bits.
- Simmer the liquid for 3 to 5 minutes until reduced by approximately half.
- Whisk in the remaining 3 tablespoons of butter until a smooth, emulsified sauce forms.
- Add the lemon slices to the sauce and return the chicken to the skillet.
- Spoon the sauce over the cutlets, garnish with chopped parsley, and serve immediately.
